This is melt in your mouth stuff! Ground almonds and oil help make this cake moist and the delicate flavour of the pears is complimented brilliantly by cocoa. The cake holds together very well and keeps for a few days (if you can keep the hands off it)! Serves 6-8.
150 ml olive oil
100 ml agave syrup
100 g ground almonds
100 g gluten free self raising flour
25 g cocoa powder
2 eggs
4 pears, peeled and quartered
1. Preheat the oven to 170°c. Prepare a 23cm spring form cake tin with a parchment paper in the bottom and grease the sides.
2. Whisk the ingredients together with an electric whisk or beat with a wooden spoon. First combine the agave and eggs, then add the ground almonds, cocoa and flour. Pour into the prepared tin and top with the pears.
3. Bake in the preheated oven for 30-40 minutes – check with a skewer that the batter is cooked (the skewer should come out clean). Leave to cool in the tin.
